Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 8 slices country bread
  • ½ tsp. fresh thyme leaves
  • 1-½ tsp. minced garlic
  • 2 Tbs. red-wine vinegar
  • Scant ½ cup extra-virgin olive oil
  • 1 Tbs. pine nuts
  • 1 bunch arugula, rinsed and dried, stems trimmed
  • + 7 more ingredients
    • ¾ cup loosely packed fresh basil leaves
    • Salt
    • 4 thin slices provolone cheese
    • Salt to taste
    • 8 slices ripe tomatoes
    • 1 large globe eggplant (about 2 lb.)
    • Olive oil

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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